I love this wild rice, cashew and bean salad as a vegetarian main dish or as a side dish with pork. The orange and herb vinaigrette is really delicious!
I was looking for a Black Bean and Wild Rice Salad that was different from the usual Mexican style and found this. I made it and took it to a church salad potluck this weekend and got rave reviews. I made the salad the day before and added the dressing the morning of the potluck as I was worried the rice would get mushy if I added it too soon. There are two things I did differently. One was to add a large can of mandarin oranges, which was not a good idea. My husband liked it with, but I think that was the one thing that did make it a little too juicy and I would not add again. Sorry, honey! The second was I did add another half cup of cranberries (I just really like them and it added some extra sweetness) and I added in some extra cashews for more crunchiness. The salad was awesome! I will be making this all summer as a side dish for grilled chicken or pork. Yum! - 05 Jun 2011 (Review from Allrecipes US | Canada)
Most excellent! I buy the bulk wild rice mix and used it instead of the packaged rice. I also used rice vinegar and a pinch of tarragon. This recipe is delicious and gets better on days two and three (if you can keep from eating it all up that long). - 16 Jul 2011 (Review from Allrecipes US | Canada)
Awesome! I added an apple, some extra crasins and I used white wine vinegar because it was what I had. Served with pita bread for a fresh summer supper. Loved it! - 22 Jul 2011 (Review from Allrecipes US | Canada)